Perch in Garlic Butter with Zucchini, Eggplant, and Pepper
Perch provides complete protein and minerals, while zucchini, eggplant, and bell pepper add fiber without a heavy carb load. Garlic ghee makes the flavor richer and keeps this warm keto meal quick to prepare.
Finely chop garlic (8 g). Cut zucchini (70 g), eggplant (70 g), and bell pepper (60 g) into small cubes so the vegetables can stew quickly.
Melt ghee (30 g) in a skillet, add the garlic, and warm it for about 30 seconds without letting it brown too much. Place perch fillet (200 g) skin-side down and fry for 4-5 minutes, until the top of the fish turns opaque about two thirds of the way through.
Turn the perch over, season with table salt and black pepper, then fry for about 1 more minute while spooning the garlic butter over the fish. Move the fish to a plate, add the vegetables to the same skillet, season, cover, and stew for 10 minutes, stirring occasionally. Serve the perch over the hot vegetables.
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